Ever had that crazy weeknight where the universe expects you to cook but you’ve got, like, ten actual spare minutes? One-Pot Coconut Chicken & Rice saves the day. This dish right here is my all-time dinner hack when I just don’t want to fuss (the fewer pans, the better, right?). It’s warm, super comforting, and honestly, tastes a bit like you secretly ordered takeout from a five-star spot. Not even exaggerating. You get full flavor for half the work and barely any dishes. Magic, if you ask me. 
Why You’ll Love This Recipe
Look, there’s nothing worse than cleaning up after a meal you barely managed to make (confession: I’ve ‘accidentally’ lost dishes just to avoid this). One Pot Coconut Chicken and Rice? It all cooks in—you guessed it—just one pot. That’s already a win! This recipe’s not complicated. You won’t be chopping for hours. The flavors? Seriously tasty because the rice cooks right in the creamy coconut sauce, soaking up every bit.
Honestly, this is just one of those dinners that everyone eats. My picky eater even asked for seconds (I basically fell out of my chair that night). If you need more yummy, easy bowls like this, check out this site’s fun Irresistibly Easy Coconut Chicken Rice Bowl for Flavor Lovers. So if you need stress-free, no-nonsense dinner in under an hour, you’ll love it. 
“This coconut chicken and rice is now in our weekly meal plan. So flavorful and barely any cleanup. Five stars!” – Jamie R.
How To Make One Pot Chicken and Rice
Alright, here’s the practical lowdown (because who needs complicated stuff after a long day?). First, grab one big pot or deep pan. Sauté your chicken so it gets all golden—try not to crowd the pan too much or you’ll lose that tasty browning. Toss in your onions, garlic, and ginger if you want a little zing. After that, splash in the coconut milk and chicken broth.
Here’s the fun part—the rice goes right in with all that good stuff. No need for separate pots or separate thoughts. Cover, simmer, and let the magic happen. The rice just soaks up all the coconutty goodness and becomes outrageously creamy. Turn off the heat, fluff, and pat yourself on the back for nailing dinner with almost zero effort. Craving a little more “oomph?” You could definitely take some inspiration from this Easy Coconut Curry Chicken that’s also a crowd-pleaser. 
What You Need to Make This Savory Coconut Chicken and Rice
You really don’t need anything weird for this one. Honestly, most stuff will already be in your kitchen. Here’s all you need:
- Chicken (breast or thighs—whatever’s lounging in your fridge)
- Uncooked rice (I use jasmine, but whatever works)
- Coconut milk (full-fat is best for that rich, creamy vibe)
- Onion, garlic, and maybe a thumb of ginger (optional but so good)
- Chicken broth (or veggie, if you must)
- Bit of oil, pinch of salt & pepper, and something green to finish (think scallions or cilantro)
That’s it. Throw it together—nothing too fancy, just good eats. If you want more ways to use chicken and rice, just peek at this classic Baked Chicken Legs and Rice combo.
What to Serve with Chicken and Rice
Let’s be real. Sometimes you just want to eat out of the pot (no judgment here). But if you’re feeling a little extra or you somehow have guests, here’s what I do:
- Quick salad (anything crisp, honestly)
- Roasted veggies, like asparagus or green beans
- Naan or pita if you need to soak up sauce
- Sliced cucumbers with a squeeze of lime
If you want to mix things up, peek at Easy Coconut Lime Fish Curry with Jasmine Rice for Tropical Bliss for new flavors.
Expert Tips
Here’s the truth—everyone messes up rice sometimes, myself included. First tip: Don’t lift the lid. Let the steam do its thing or you’ll get sad, undercooked grains. If you want really tender chicken, use thighs. Trust me, they don’t dry out as quick as breasts. Want an even easier cleanup? Line your pot with parchment (it’s weird but it works) if you remember.
I also add a tiny splash of fish sauce or a squeeze of lime at the end, just for a little zing. Oh, and for the love of all things good—taste and season before serving. If this recipe made you as happy as it makes me, try the Chicken Wild Rice Casserole next. It’s like this, but next-level cozy.
Common Questions
Can I use brown rice?
You can, but adjust the liquid and cooking time. Brown rice takes forever (okay, not forever, but it feels like it).
What if I only have chicken breasts?
Go for it. Just be careful not to overcook, so they stay juicy.
Is full-fat coconut milk a must?
Short answer: nope, but it’s better with it. Lite is okay if you want less richness.
How do I reheat leftovers?
Add a splash of water or broth, then gently warm on the stove or microwave. It’ll fluff right back up.
Can I add veggies straight in?
Absolutely. Peas, carrots, or baby spinach work like a charm. Try it and make it your own.
Give It a Taste Tonight
So here’s the deal—One Pot Coconut Chicken and Rice is literally a dinner hero. You get creamy coconut flavor, tender chicken, and hardly any clean up. Whether you want fuss-free eating or you’re new to cooking, this dish just works. Don’t forget to riff off of ideas like this Easy Turmeric Chicken and Rice Casserole or keep things spicy with Spicy Brazilian Coconut Chicken. For even more inspiration or tips, see this reliable One Pot Coconut Chicken and Rice | Easy Chicken Dinner Recipe. Let yourself off the hook and give it a try—let dinner be a breeze for once! 
Print
One Pot Coconut Chicken and Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and delicious one-pot meal that combines chicken, rice, and creamy coconut milk for an incredibly flavorful dinner with minimal cleanup.
Ingredients
- Chicken (breast or thighs)
- Uncooked jasmine rice
- Full-fat coconut milk
- Onion
- Garlic
- Ginger (optional)
- Chicken broth (or vegetable broth)
- Oil
- Salt
- Pepper
- Fresh herbs (scallions or cilantro) for garnish
Instructions
- In a big pot or deep pan, sauté the chicken until golden brown, avoiding overcrowding the pan.
- Add the onions, garlic, and ginger (if using) and sauté until fragrant.
- Pour in the coconut milk and chicken broth.
- Add the uncooked rice into the pot.
- Cover and simmer until the rice absorbs the liquid and is creamy.
- Turn off the heat, fluff the rice, and serve garnished with fresh herbs.
Notes
For best results, avoid lifting the lid while cooking to keep steam inside. Use thighs for tender chicken that won’t dry out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg